Core Ingredients

• Vegetables that can be roasted. Root vegetables work particularly well! We recommend potatoes, carrots, parsnips, squash, celery root, onions (red tastes best but yellow is cheapest) and sweet potato.

• Cooking oil

• Salt

Preparation

• Cut vegetables to roughly the same size. They can be basically any size, but we recommend about the size of your thumb. Though thumbs can also be any size.

• Put cut vegetables on the baking sheet.

• Pour some oil on.

• Sprinkle some salt on.

• Mix it around with a spoon or your hand so they all get some oil.

• Put in the oven at 350°F or 175°C.

• Cook for 20 minutes. Set a timer so they don’t burn while you’re back in bed.

• If it doesn’t seem done, give them another 10 minutes, and check again.

Variations: Vegetables

• Potatoes

• Sweet potatoes

• Vegetarian sausages. These are technically not vegetables, but they are often made from vegetables.

• Bell peppers

• Broccoli

• Canned beans. Chickpeas or fava are great here.

• Cherry tomatoes

Make sure you remove
them from the can. Do
not roast the can.

• Brussels sprouts

• Eggplant

• Zucchini

• Cauliflower

Variations: Other

• Add spices along with the salt.

• Serve on cooked Pasta.

• Put a fried egg (recipe from The Humble Egg ) on top.

• Crumble some feta cheese on top. Other cheeses work too.

• Use a dollop of hummus as a dipping sauce.